The recipe I used comes from an interview I heard with John Keeling who at the time was the head brewer at Fullers. It differs slightly from the brew log sheet posted in the Twitter posts shared on Homebrewtalk.com but the recipe has evolved and changed over time. Either that or John wasn't telling the interviewer the full truth. ...
I'm scouring the notes I made during the interview trying to find out what yeast he said but either he didn't or I didn't write it down. Like Northern_Brewer said I've been using Imperial Pub A09 with good results.
Nah, John's a Mancunian, he tells you it straight. But recipes evolve, depending on the availability of ingredients, fashion, and changing tastes - don't forget the ultimate aim is to sell as much beer as possible, and there's been a general move away from the really cloying, crystal-heavy styles of late. Back when they were winning lots of big prizes in the 80s there were a bunch of adjuncts - in that HBT thread is the recipe for their recreation of John's first partigyle to give you a comparison - having had the recreation of the 80s one against the current version, it's better now.
Of course he didn't need to say what yeast they use - like any traditional brewery they have a house strain (which is used to bottle-condition 1845 and IPA/Lancer if you want to harvest it)